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Chicken Noodle Soup

Submitted by on February 28, 2010 – 9:21 pmOne Comment

I don’t know about you, but I am just about sick to death of this winter. In my memory, this has been the most perpetually “cold” winter that I remember. Add that to the fact that I am a native Californian who just doesn’t do “cold” very well, and you end up with me cooking lots of stews, chili and soups, mostly in an attempt to warm my freezing cold bones.

Today was a bit warmer outside, I must admit, but I already had my mind wrapped around making a big, tasty pot of chicken noodle soup.

Here are the ingredients you’ll need:

  • 3-4 skinless, boneless chicken breasts (you can use any kind of chicken you want, thighs, with skin, without, I’ve even just boiled a whole darn chicken before…just it’s a lot more to cleanup and pick apart, and I don’t like the flavor of dark meat myself)
  • 1/2 a yellow onion
  • 6 carrots
  • 6 stalks of celery
  • 2 tsp black pepper
  • 2 tsp kosher salt
  • 1/2 tsp ground thyme
  • 1/2 tsp tumeric
  • 2 tsp parsley flakes or fresh, diced parsely
  • 32 oz chicken stock or chicken broth (stock is better if you’ve got it)
  • 1 – 16 oz box of wheat rotini noodles

Cover the chicken in water, cover and boil. Once the boiling starts, lower the temp so that the boiling doesn’t get out of control, and let it boil gently for 30 minutes. When you lift the lid off the pot it will look pretty darn nasty, but don’t be afraid.

Take the chicken breasts out one at a time, and use 2 forks back to back to shred the chicken. Set the shredded chicken aside in a bowl.

Use a fine strainer, and pour the broth (chicken water) through the strainer to get out any larger fatty pieces (which are nasty). Wash the pot and then put the chicken broth back into the pot.

Add 32 oz of Chicken Stock to the broth.  (I only had Chicken Broth on hand, that will work too…but Chicken Stock is richer. Likewise, if you have Vegetable Stock, that will work too).

Dice up 1/2 of a yellow onion and add this to the pot.  You don’t have to saute it first, but if you prefer to, you can — that will actually make it taste even better.

Dice up 6 carrots. You don’t have to peel them, just cut off the tips and ends, slice them lengthwise and then lengthwise again, then cut horizontally.

Then add 6 stalks of diced celery. I used to do only 4 stalks, and I also used to dice the celery very small, but my husband made a comment how he liked MORE celery and bigger pieces, to get some crunchiness with each bite, so I obliged. So — don’t cut the celery too small if you like crunchy.

Add spices to the broth now. You can add more than this, but this is what I’ve come up with and it seems to work nicely:

  • 2 tsp black pepper
  • 2 tsp kosher salt
  • 1/2 tsp ground thyme
  • 1/2 tsp tumeric
  • 2 tsp parsley flakes or fresh, diced parsely

Put the shredded chicken back into the pot.

Stir gently, mixing everything up really good. Turn the heat back up on the pot and bring it back to a boil. Turn the heat down so that the boil is a slow, gentle one. Cover the pot and set the timer for 30 minutes.

After 30 minutes, add 1 complete 16 oz package of noodles. I like to use wheat noodles, thinking it’s more healthy I guess. Who knows if I’m actually right on that, but it gives me warm fuzzies. Today I opted for Rotini.

Just pour that whole package right on in there. Toss gently. Eyeball it and make sure that it looks like you have enough liquid in the pot. If not, you can add some water. Bring back to a boil, and when the boiling starts, set the timer for 10 minutes.

I like my chicken noodle soup to be REALLY noodley. If you don’t like so many noodles, and like more of a high broth consistency, just add 1/2 the amount of noodles to this recipe.

I like to serve this with a big piece of french bread, which I was all out of tonight (boo hoo.). You can always add more salt and/or pepper to spice it up a bit. I usually find that I like more salt on mine. For my kids, I sometimes grate a bit of parmesan cheese on top of theirs, the seem to like that a lot, but who doesn’t like parmesan?

This makes PLENTY of soup by the way. After I had a full bowl, fed each of my two small children, and gave about 2 bowls worth to my Father-in-Law to take home for dinner, this is what I had left over. I’ll have lunch for the next 2 days, feed my Mom lunch when she’s here, and put the rest in the freezer for later. Pretty good for 4 chicken breasts worth of $$.

One Comment »

  • Eric DiTommaso says:

    Just tried out this recipe- worked perfectly! Excellent flavor- Thanks for the directions Mindy!

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